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Coconut Pecan Raisin Chunks

Coconut Pecan Raisins Chunks (2)Coconut Pecan Raisin Chunks

Delicious and crumbly…. these cookies will stay crisp and fresh for weeks in an airtight tin (if they last that long)!!!

 

Top tip; Store them in layers with parchment paper, it keeps them crisp.

¼ cup Clearspring safflower oil

¼ cup Clearspring rice malt syrup

1 tsp vanilla extract

1¼ cups almond flour

¼ tsp sea salt

¼ tsp baking soda

½ cup toasted pecans (chopped)

½ cup raisins

½ cup desiccated coconut

Preheat the oven to 175/350deg.  Combine the oil, rice syrup and vanilla in a large bowl. Mix the almond flour, salt, baking soda, pecans, raisins and coconuts in another bowl.  Stir dry ingredients into the wet and mix them thoroughly.  The mixture won’t be really sticky.  Take a heaped tablespoon of the dough, squeeze and roll into a ball and then flatten down thinly onto a parchment lined baking tray.

Bake for 8 to 10 minutes until they are golden brown.  Cool on a rack and enjoy.

In good health

marlene-signature

3 Comments

  1. awesome!! I loved it, and my husband loved it 🙂 Finally I have found good, gluten-free recipe that is healthy and delicious and so simple to make! I didn’t have pecans but I used cashews instead and cranberries instead of raising and it was heavenly good!! Thanks for sharing, love <3

    • Great Anna, you can make some at one of our cooking classes during the course, while I put my feet up and have a cup of tea ha ha…. Lots of love xxx

      • with pleasure 🙂 so we have a deal then

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